Goat cheese, Cane sugar, Persimmon, Curd cream, Carpaccio, Maxim Myasnikov, Chef's recipes

Persimmon carpaccio

Ingredients

Servings 4
  • large persimmon - 2 pcs.
  • cane sugar - 80 g
  • sugar - 80 g
  • pasted s/m – 80 years
  • cottage cheese - 80 g
  • sour cream - 40 g
  • goat cheese - 40 g
  • popcorn - 40 g
  • vanilla bean - 4 g
  • Mint - 1 branch

Cooking

Step 1

Cut the persimmon with a sharp knife into thin circles (2-3 mm).

Step 2

Grate goat cheese. Beat cottage cheese, sour cream and vanilla in a cream. Rub the sea buckthorn with sugar.

Step 3

Put the chopped persimmon on a plate, sprinkle with cane sugar and goat cheese on top. Pour over curd cream and sea buckthorn. Garnish with popcorn and mint.

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